1 1/2 c. rice
1 lg. head cabbage
2 med. onions, chopped
8 strips bacon
Pinch paprika
1/2 lb. ground pork
1/2 lb. ground beef
1 tsp. each salt and pepper
1 sm. can sauerkraut
1 (8 oz.) can tomato sauce
1 can tomato soup
1 tbsp. sugar

Cook rice and let cool. Parboil cabbage and separate leaves using the largest leaves. Cut ribs off leaves and let cool. Saute onions with 5 strips of minced bacon and a pinch of paprika. Mix onions and bacon with ground meats. Thoroughly mix in cooked rice, salt and pepper. Roll cabbage with 1 heaping tablespoon of mixture in center. Thoroughly drain sauerkraut and spread on bottom of small roaster. Take remains of cabbage head and dice and lay on top of sauerkraut.

Place cabbage rolls tightly together on top of diced cabbage, with seam side down. Pour cans of tomato sauce and soup over, and enough water to cover. Lay remaining 3 strips bacon on top. Sprinkle 1 tablespoon sugar over rolls and simmer covered in 300 degree oven for 1 1/2 hours. Uncover and simmer 30 minutes more. Cooking time should not exceed 2 hours. Add more water if needed. Makes 3 to 4 dozen.